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🍽️ Crispy Veal Cutlets on Creamy Gorgonzola Sauce

720 kcal · 30 min · 4 servings

Ingredients

• 8 Veal Schnitzel (approx. 80 g each)
• Salt
• Pepper (from the mill)
• 0.125 l Heavy Cream
• 150 g Gorgonzola
• 3 tbsp Olive Oil
• 20 g Butter
• 20 ml Grappa
• 2 Tomatoes
• 1 bunch Arugula
• 2 tbsp White Wine Vinegar

Instructions

1. 1. Gently pound the veal cutlets flat using a meat mallet.
2. 2. Season the cutlets on both sides with salt and pepper.
3. 3. Crumble the Gorgonzola cheese into small pieces.
4. 4. Combine the cheese pieces with the cream in a blender and puree until smooth.
5. 5. Heat one tablespoon of oil and some butter in a large frying pan.
6. 6. Fry the cutlets for about one minute per side until golden brown.
7. 7. Remove the cooked cutlets from the pan and set them aside.
8. 8. Deglaze the pan juices in the pan with Grappa.
9. 9. Pour the Gorgonzola-cream mixture into the pan.
10. 10. Bring the sauce to a brief boil until it thickens slightly.
11. 11. Place the cutlets back into the sauce.
12. 12. Let the cutlets simmer in the sauce for about four minutes.
13. 13. Finally, season the sauce to taste with salt and pepper.
14. 14. Wash the tomatoes thoroughly.
15. 15. Cut the tomatoes into quarters.
16. 16. Wash the arugula and shake it dry.
17. 17. Fill the plates with the arugula and tomatoes.
18. 18. Drizzle the vegetables with the remaining oil and vinegar.
19. 19. Season the vegetables with salt and pepper.
20. 20. Serve the cutlets along with the cheese sauce on the plates.

Nutrition per serving

• kcal: 720
• Protein: 92 g · Fett/Fat: 36 g · Carbs: 3 g